Meat Dishes

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Recipes > Dinner > Meat Dishes
Braising, Especially a Flavored Braise, is a Valuable Technique for Hard Working, Tougher Cuts of Meat such as the Shoulder.
Method Before you begin the limited preparation, preheat your oven to 350° F (177° C). Your preparation should begin by placing your Ground Beef into a Mixing Bowl. With gentle hands and a light touch, break the ground beef into pieces. If the meat is packed too tightly it will be tougher and drier when baked...
"We don't think that the politicians in Washington should have all the fun slinging pork this argument season." Break out some chops and earmark yourself some time to enjoy your time away from the hill. Method Preheat your oven to 350°F. Begin by preparing your flour mixture and mix the flour, salt & pepper, in a shallow pan or dish...
Grilling a Venison Steak Differs Slightly from Grilling Other Types of Steaks
Preparation Begin by Trimming your Top Round Steak to remove any Fat, Gristle or Connective Tissue. Removing these “Tougher Chews” will give your Steak a better “Mouth Feel” and lead to fewer dangerous Flare-ups on the grill. Next Marinate your Top Round Steak for 6 to 24 hours in the refrigerator to Tenderize it...
Smart Kitchen’s Holiday Pork Crown Roast Recipe can be used all year but it is especially fitting around the holidays, because of the symbolism of the crown. If you wish to make a Crown Roast but don’t eat Pork, you can substitute Ribs from the Loin of Beef, Veal, or Lamb. Basically, the idea is to French the 12-14 Ribs, and then make them more limber by cutting a few notches between each one rib bone...
A Flavorful Recipe for Tougher Cuts of Venison.
Preparation The Marsala Sauce will need to be made ahead. It can be made up to 3 days in advance and held in the refrigerator. When you are ready to actually cook the dish, Temper the four Pork Scallops/Cutlets (roughly 1 & 2/3 lb or 700 g). Coarsely Chop the Flat Leaf Parsley and set it aside...
Method Pot au Feu is a French catch-all dish born of long winters and poor ingredient quality that was a solution for best utilizing whichever left over ingredients were on hand and needed extended cooking with Moist Heat to be palatable. Our Smart Kitchen Pot au Feu recipe calls for specific ingredients but is not the only method of making a Pot au Feu...
Before you begin to prepare this Prime Rib Recipe, make sure you have: A Baster, (you will want to Baste the roast as it cooks with the Beef Stock) and an Instant Read Thermometer (to guarantee the Final Cooking Temperature) and some Rub. You will want to Temper your Roast by letting it come to room temperature before beginning...
Top Round Roast is lean, flavorful, portion cut of Meat from the Round Primal Cut that borders on toughness. It requires Low Heat to maximize its potential with a Dry Heat Method. Because of its moderate toughness, you may want to Dry Age your Top Round Roast for a few days in the refrigerator...
A Suprisingly Quick, Restaurant Quality, Nut-Crusted Lamb Dish.
Preparation Preheat the oven to 450° F (232° C). To prepare the Vegetables and Aromatics: Scrub, trim and cut the Red Potatoes and Zucchini in to a Medium Dice (Parmentier). Wash and trim the Scallions "Green Onions" and Slice them horizontally in to thin rounds. Use all of the white portion (except the hairy ends) and half the green part...
The Pilgrims Most Likely Had Some Venison at their First Thanksgiving Feast. Try this Venison Recipe as an Alternative to Turkey, or Anytime You Have a Good Cut of Venison Loin.
A Boneless Rump Roast is a tougher cut of meat. It needs Tenderizing before being cooked to achieve the best outcome. Better USDA Grades of meat (USDA Prime & USDA Choice) will make a better Roast. Poorer grades will make poor roasts and would be better used in a Braise. Begin Roasting your Boneless Rump Roast by preparing your meat...
Saltimbocca alla Romana (Veal Cutlets Roman Style), is a version of Saltimbocca that has been popular in Rome since around the 1800’s and is as “Roman” a dish as Spaghetti Carbonara or Gnocchi alla Romana. Technically, the dish is not from Rome, (more likely Brescia), though it was popularized there and you will find it on most Roman menus...
Method for the Sauce A sauce that is correctly executed and sublime can elevate any dish to the next level. This Whole Grain Mustard Sauce is a delicious and fairly simple embellishment for any meal but particularly good with tender Beef. To begin the Sauce, make sure all of your Preparation, the 2nd of Smart Kitchen’s 4 Levers of Cooking,™ is complete for your Mise en Place to ensure smooth and organized cooking...
This Mouth Watering Rib Recipe is a great way to Celebrate Fathers Day and the Last Day of the US Open.
Smart Kitchen’s Country Fried Steak Recipe is a foundational, meaning not too complicated, version. It is a good starting point from which to build and customize your own Country Fried Steak dishes.
Preparation This St. Louis “Log Cabin” Style Rib Dish is a recipe that relies on Organization and Preparation, the first and second levers of Smart Kitchen’s 4 Levers of Cooking™, to make the whole process run smoothly. The ribs can be prepped, rubbed and Par Cooked up to 2 days in advance and then just heated on High Heat for 15 to 20 minutes to Sear them and re-heat them all the way through for service...
Preparation The Marsala Sauce will need to be made ahead. It can be made up to 3 days in advance and held in the refrigerator. When you are ready to cook the dish, Temper the four Veal Scallops/Cutlets (roughly 1 & 2/3 lb or 700 g). Coarsely Chop the Flat Leaf (Italian) Parsley and set it aside...